Re: [Cz-L] After we go

Sorry Mordecai,

I do not have an authentic recipe for "Rogenschnitzerl" ( fried
patties of fish roe).
But think that my mother mixed Carp roe with bread which had been
soaked in water
and squeezed dry, eggs, salt and pepper to taste and made patties out
of this mixture
which were then fried in oil. The preferred oil was sunflower oil.

All German speaking children in Czernowitz ate "Griess-papperl".
All Yiddish speaking children ate "Kascha mit Milech".
I believe "Papp" is a Dutsch word for the German "Brei".

When I am in need of comfort-food, I still make myself Griess papperl.
I use half milk and half water and do not add too much sugar.

Mimi

On Oct 17, 2012, at 1:29 PM, lapidotm_at_inter.net.il wrote:

> To Mimi, Hedwig, Ruth, Merle - no chauvinism - I just believe you
> ladies have a better chance in responding to my two questions:
>
> 1. Does any of you have access to a recipe for the yummy
> Rogenschnitzerl my mother (and I suppose your Mums too) used to
> prepare in Czernowitz, particulalrly in the difficult years of
> 40-45? Actually, she used to prepare it here as well, in the course
> of the Tzena (Austerity) period of 49-51.
>
> 2. I used to consume a lot of semolina gruel when I was a kid and I
> believe it was called and not "Gries-brei" by my Mum. I could not
> find the first term in the dictionary but found the second. Do you
> recall this term ,and does it apply to this gruel (she prepared it
> just like mamaliga, but with semolina instead of cornmeal)?.
>
> Thanks in advance
>
> Mordecai
>

-snip-
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Received on 2012-10-17 14:55:15